Justin Bonello's Ultimate Braai Master

Justin Bonello's Ultimate Braai Master

Justin Bonello

Language: English

Pages: 100

ISBN: 0143530453

Format: PDF / Kindle (mobi) / ePub

This is the ultimate braai book for novice and expert braai enthusiasts alike. With over sixty braai recipes inspired by Justin Bonello's fantastic reality show The Ultimate Braai Master. This book includes dishes seen on the show, tips and tricks picked up along the road, Justin's personal favourite braai recipes and much more. From how to make eggs Benedict to your own boerewors and everything in between

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room temperature salt and cracked black pepper olive oil Old school makes a comeback! And it’s still as delicious as it was back in the 80s… First up, make an incision into the side of each ostrich fillet to create a pocket for the stuffing. After you’ve shucked the oysters (check out page 133 to see how), lightly smoke them in a kassie (and to see what a kassie is and how to use it as a smoker go to page 126). After you’ve smoked the oysters, roughly chop up eight of them and set the other four

filming, but we had a carrot dangling in front of us: the wrap party. This would be the last fire we would light on our trip and we were all excited to wrap things up and to finally go back home. But anyone in the film industry will know that at the end of any show or film, comes the wrap party. And because these types of parties tend to go on right through the night, I think it’s only right that we end our journey with some party food. If you’ve followed our braai journey for the last two

sambals, roti and cold beer for the burn. Make Your Own Quick Roti! This is a secret family recipe that Sherwyn (of Bushies Gone Wild) shared with me – he says it took him ages to perfect it, so count yourself lucky that you don’t have to test, toss, swear and repeat for hours on end. Thanks for sharing this with us Sherwyn (or should we be thanking your mom or aunty?)! For 18–24 rotis, YOU NEED: 3 cups of cake flour a decent pinch of salt 3 tablespoons of butter, melted 11⁄2 cups of rapidly

Greek Herbs de Provence Italian Jamaican jerk Wet rub for Asian-style beef fillet skewers Sweet potatoes Candied sweet potato Snoek and patat soup Sweet potato roly-poly Tapenade Tea, Spiced Tomatoes Braaied lamb & tomato potjie with gnocchi Tomato sauce Trout Hot smoked trout with rösti, poached eggs & velouté Smoked trout & quail eggs Vegetarian dishes Vegetarian burger Vegetarian potjie Yellowtail Smoked mackerel & yellowtail samoosas

star anise for about 10 minutes until fragrant. Add the octopus and fry until caramelised, then pour in the soy sauce and 2 litres of water and simmer until tender (this should take about 11⁄2 hours). The moment the octopus is tender, remove the potjie from the heat. Take the octopus out and cut it into bite-sized chunks, then toss with the lettuce and ginger. Mix all the dressing ingredients together and drizzle over the salad. Garnish with slices of ripe avocado and a sprinkle of walnuts.

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